Baba ghanoush

Baba ghanoush

Eggplant and sesame purée

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 eggplant, about 375 g
60ml lemon juice
65g tahini
2 garlic cloves
2 teaspoons salt, or to taste
1 tablespoon olive oil
3 tablespoons flat-leaf parsley, finely chopped

Method

  1. Grill the eggplant over a charcoal fire for 30–40 minutes, turning frequently. Alternatively, place on the centre shelf of a preheated 200°C oven and cook until soft, again turning often.
  2. Peel off the skin while the eggplant is still hot. Remove the stem, and the end of the eggplant, if firm.
  3. Chop the flesh and pound to a purée using a mortar and pestle, or purée using a blender or food processor. Blend in most of the lemon juice and gradually add the tahini.
  4. Crush the garlic to a paste with 1 teaspoon of the salt and add to the eggplant. Beat well and adjust the flavour with more lemon juice and salt. Beat in the oil and parsley.
  5. Spread in a shallow serving dish, swirling it with the back of a spoon. Garnish with parsley and serve with khoubiz as an appetiser.

Note

  • If using a food processor or blender, use about 4 parsley sprigs instead of the chopped parsley. Add towards the end and blend until the parsley is chopped, but still visible. If making the dish ahead, store it in a sealed container in the refrigerator and bring to room temperature before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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